How to make mashed potatoes in a food processor

Food processor mashed potatoes recipe

Your food processor can whip up a batch of mashed potatoes quickly and easily, particularly if you already have it on your countertop.

Ingredients

• Peeled and cut potatoes of your choice

• Heavy cream or half-and-half

• Soft butter

• Salt

• Optional mix-ins, such as gruyere cheese, sauteed onions and garlic, or parmesan

Step 1: Boil the potatoes

Depending on the size of your food processor, you may want to cut the potatoes in half or quarters to fit them more easily in the bowl of your food processor. Add the potatoes to a large saucepan and cover with cold water. Salt the water if you want some added flavor. Boil the potatoes until they’re easy to puncture with a fork.

Step 2: Pulse the potatoes

Insert the standard multipurpose s-blade in your food processor. Drain the potatoes, then add the boiled potatoes, cream, soft butter and salt into the work bowl. If you’re using cheese and want it to melt into the potatoes, add that during this step. Close the lid, pulse three to five times.

Step 3: Add mix-ins

Add whatever additional flavors you’re using and turn the food processor to high for 5 seconds or until the potatoes have reached your desired consistency. Here’s some quick ideas for flavor mix-ins. You can even use your food processor to chop or shred them before making the mashed potatoes.

Cheese. Any cheese is delicious in mashed potatoes. Many people like parmesan because of its subtle, nutty flavor or goat cheese for its tang.

Herbs. Chives are a classic herb for mashed potatoes. Parsley is another common choice, but you can use dill, thyme, rosemary and sage as well.

Veggies. Green onions and raw garlic add a delicious bite to food processor mashed potatoes, while roasted garlic or caramelized onions can create a rich sweetness.

What food processor accessories are best for mashed potatoes?

The standard multipurpose s-blade your machine came with is ideal for food processor mashed potatoes. Expand your food processor technique repertoire with the guide to food processor blade uses.

If your food processor has a dicing kit, you can even dice the potatoes into small chunks before you boil them to reduce the cook time. You may also want to prep your mix-ins with the food processor: shred the cheese or chop the chives and garlic. That’s what the food processor does best—take on the prep work so you can focus on the rest of the making.

What types of potatoes are best for making mashed potatoes?

Russet potatoes are a popular choice for food processor mashed potatoes because they tend to create a light, fluffy texture. Yukon Gold potatoes are another lovely potato and will make a dense, buttery and creamy mash. Red potatoes are waxier than russets or Yukon Gold with less starch, so they can create a smooth, creamy mash, but you’ll want to take care not to overmash them. They can become tacky more quickly than other varieties.

What is the best way to cook potatoes for food processor mashed potatoes?

Depending on the size of your food processor, you may need to cut your potatoes in half or even a rough chop in order to fit them into the work bowl. Then boil them until they can be easily punctured with a fork. If you’re boiling small pieces, make sure you check them often so you don’t overcook them.

An overcooked potato will absorb more water than it should, leading to a soupy mash. If you think you’ve overcooked them, after draining, add them back to the saucepan and heat them a little further to dry them out. Then add them to the food processor.

How can I make mashed potatoes creamier or fluffier?

We all have our preferences when it comes to mashed potatoes. Some like them light and fluffy, while some like them thick and creamy. When making mashed potatoes in a food processor, follow these guidelines to get the texture and taste you crave.

For extra fluffy mashed potatoes:

Use Russet potatoes. Their mealy texture breaks down more extensively, requiring less work to cook and mash, which keeps them lighter. Before boiling, cut the potatoes into cubes and rinse them under cold water until the water runs clear. After they’re done cooking, rinse them again under hot water for 30 seconds. This rinsing process will minimize the starch, helping create lighter, fluffier mashed potatoes.

For extra creamy mashed potatoes:

Yukon Gold potatoes have a denser texture than russets, which can create a creamier mash. They take longer to cook and more work to mash, which releases more starch into your dish, again leading to a dense but rich, creamy and buttery texture and flavor.

How can I make mashed potatoes if I don't have a food processor?

Another great way to make mashed potatoes without hand-mashing them is in a KitchenAid^® stand mixer with a flat beater or pastry beater. It can create large batches fairly easily and has an open top for conveniently adding ingredients. Learn how to make mashed potatoes in a stand mixer, step-by-step. Learn more about the benefits and uses of stand mixers vs. food processors.

Another option to minimize dishes is using the same pan you boiled the potatoes in to mash them. After draining the potatoes, add them back into the saucepan and mash them with a masher, hand mixer or hand blender adding ingredients as you go. The heat from the pan will help keep the potatoes warm and melt the ingredients. A potato ricer or food mill is another way to break down your potatoes. They will create a fine, smooth texture if you prefer that over a chunky mash.